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Ingredientes
- 1/3 c. minced fresh cilantro
- 1/4 c. honey
- 2 Tbsp. soy sauce
- 2 Tbsp. Cognac or possibly brandy
- 3 x garlic cloves chopped
- 2 x lamb racks - (1 1/2 lbs ea) excess fat trimmed
- 1 c. chicken stock (or possibly canned low-salt chicken broth)
- 5 Tbsp. oyster sauce
- 1/4 c. fresh lemon juice
- 1 Tbsp. sugar
- 1 tsp Chinese five-spice pwdr
- 2 x green onions thinly sliced
- 1/2 c. butter - (1 stick) chilled, and cut into small pcs
Direcciones
- Whisk first 5 ingredients in large glass baking dish to blend. Add in lamb; turn to coat. Cover and chill overnight.
- Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 min for medium-rare.
- Meanwhile, boil chicken stock and next 4 ingredients in small saucepan till reduced to 3/4 c., about 12 min. Reduce heat to low. Add in green onions and butter, stirring till butter melts.
- Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.
- This recipe yields 6 to 8 servings.
- Comments: At the restaurant, the chops are accompanied by a rice pilaf made by mixing mango, cashews and basil into basmati rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 136 | 63% |
| Total Fat 15.44g | 19% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 884mg | 37% |
| Potassium 98mg | 3% |
| Total Carbs 17.64g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.18g | 9% |
| Protein 1.36g | 2% |
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